Rainbow Finger Jello Recipe: Snackable Color Bombs You Can’t Resist

If a dessert could throw a party, this is it. Rainbow Finger Jello is the snack that turns a Tuesday into a celebration and makes adults “just checking” for taste suddenly five pieces deep.

It’s grabbable, kid-proof, mess-minimal, and straight-up joyful.

No special gear, no culinary wizardry—just layers of bright flavor that slice clean and hold up. Want a crowd-pleaser that disappears fast? This is your move.

Why This Recipe Works

The magic is in the structure.

Unflavored gelatin boosts the boxed Jell-O so each layer is firm enough to hold, stack, slice, and snack—without flopping. Evaporated milk creates a creamy contrast layer that makes the colors pop and adds a silky bite.

Layering with patience (and a chill between pours) keeps the colors crisp instead of bleeding. You get that classic jello wobble with the stability of a bar cookie.

It’s nostalgic, photogenic, and ridiculously fun.

Rainbow Finger Jello Recipe: Snackable Color Bombs You Can’t Resist

Recipe by Wendy CarterCourse: Dessert

Servings

24–32 finger-sized pieces

servings

Prep time

30

minutes

Cooking time

4

hours 

Calories

70-90

kcal

What You’ll Gather

• 5 (3–oz) boxes flavored gelatin in different colors (e.g., cherry, orange, lemon, lime, berry)

• 4 packets unflavored gelatin (about 1 oz total)

• 1 (12–oz) can evaporated milk (not sweetened condensed)

• 4 cups boiling water (divided as needed)

• 2 1/2 cups cold water

• 1/2 cup granulated sugar (optional, for milky layer smoothness)

• Neutral oil or nonstick spray for the pan

• Equipment: 9×13–inch pan, mixing bowls, whisk, ladle or measuring cup with spout

Cooking Instructions

• Prep the pan: Lightly oil or spray a 9×13-inch pan. Wipe out excess so there’s a thin film. This makes slicing and lifting easy without greasy streaks.
• Make your first color layer: In a bowl, whisk 1 box of flavored gelatin with 1 teaspoon (half packet) unflavored gelatin. Add 1 cup boiling water and whisk to dissolve. Stir in 1/2 cup cold water.
• Pour and chill: Pour the first color into the pan. Chill for 12–15 minutes until just set—firm to the touch but still tacky. If it fully hardens, layers may separate later.
• Mix the creamy layer base: In a saucepan, sprinkle 2 packets unflavored gelatin over 1 cup cold water. Let bloom 5 minutes. Add evaporated milk and 1/2 cup sugar, then gently warm over low heat, whisking until dissolved and smooth. Do not boil. Let cool until just above room temp.
• Add a thin creamy layer: Once the first color is set, gently ladle about 1/3–1/2 cup of the creamy mixture over it. Tilt to cover the surface in a thin layer. Chill for 10–12 minutes until tacky-set.
• Repeat with remaining colors: For each of the remaining 4 colored layers, mix as in Step 2, cool to lukewarm, and pour gently over the tacky creamy layer. After each color, add a thin creamy layer and chill until tacky. Keep the creamy mixture warm-but-not-hot so it pours smoothly; rewarm briefly if it thickens.
• Final set: After the last layer, chill for 60–90 minutes to completely firm up.
• Slice for fingers: Run a thin knife around the edges. Invert onto a cutting board if you like, or cut in the pan. Slice into 1×3-inch fingers or bite-size squares. Wipe the knife between cuts for sharp edges.

How to Store

• Refrigerate: Store in an airtight container for up to 5 days.
• Layer with parchment: If stacking, place parchment between layers to avoid sticking and color transfer.
• Do not freeze: Freezing breaks the gel structure and turns it weepy.
  

  Hard pass.

• Serve chilled: Best texture and cleanest cuts happen cold. Keep on a cool tray for parties.

Why You’ll Feel Good Eating This

This isn’t a sugar bomb masquerading as dessert. The unflavored gelatin brings protein and zero fat, and the evaporated milk adds a touch of calcium and creaminess without heavy cream calories.

Portions are naturally small, so you get flavor and fun with control.

Also, Rainbow Finger Jello is gluten-free by default, allergen-flexible, and easy to tailor to food dyes or flavor preferences. You’re basically serving a smile per square—doctor’s orders (okay, not really).

Nutrition Stats

• Per piece (approx. 1 x 3 inches): 70–90 calories
• Protein: 2–3 g (from gelatin and milk)
• Carbs: 13–16 g
• Fat: 1–2 g
• Sodium: 40–90 mg
• Allergens: Contains dairy; can be made dairy-free (see Mix It Up)

These are estimates; exact values depend on flavors, brand, and slice size.

Common Blunders

• Pouring hot liquid onto a set layer: This melts through and creates color bleeding. Let each mixture cool to lukewarm first.
• Over-chilling between layers: If the layer gets rock-solid, the next one might not adhere, causing separation.
  

  Aim for tacky-set.

• Skipping unflavored gelatin: Regular Jell-O alone won’t hold finger shape well. The extra gelatin is the backbone.
• Cutting warm: Soft equals smears. Chill fully and wipe the blade for clean stripes.
• Too-thick creamy layers: Go thin.
  

  Thick white bands can overpower flavor and slow set time.

Mix It Up

• Dairy-free: Swap evaporated milk for unsweetened coconut milk (canned, well-shaken) or barista oat milk. Keep the gelatin the same.
• Natural tints: Use naturally colored gelatin brands or make your own flavor base with juice plus sugar and unflavored gelatin. FYI, color vibrancy will be softer.
• Sour patch vibes: Stir 1–2 teaspoons citric acid into each colored layer for a tangy snap.
• Adults-only: Replace 1/4 cup cold water in a colored layer with vodka or rum.
  

  Keep it moderate so it still sets.

• Shapes, not fingers: Use cookie cutters on a thicker set. Stars, hearts, dinosaurs—go wild.
• Holiday themes: Red-green for winter, pastels for spring, team colors for game day. You’re the art director now.

FAQ

Can I make this the night before?

Absolutely.

In fact, overnight chilling gives the cleanest cuts. Just cover tightly so the fridge doesn’t perfume your jello with last night’s garlic bread.

How do I prevent the layers from separating?

Pour each new layer when the previous one is tacky—not wet, not rock-hard. Also, keep new layers lukewarm, not hot.

The gentle temperature difference helps them bond.

What if I only have 3 colors?

No problem. Alternate color–cream–color–cream–color. It still looks polished and intentional, IMO.

Can I cut it in the pan?

Yes.

Use a small offset spatula to lift pieces. For super-clean edges, invert onto a cutting board first, then slice with a long, sharp knife, wiping between cuts.

Why did my creamy layer look grainy?

Either the gelatin didn’t fully dissolve or it overheated. Bloom the gelatin in cold water first, then warm gently and whisk until smooth.

Don’t let it boil.

Is there a vegetarian version?

Gelatin is animal-derived, so you’d need agar-agar. It sets firmer and behaves differently—test small batches first, as layering times and textures change.

Can I reduce the sugar?

Use sugar-free flavored gelatin or reduce added sugar in the creamy layer. Taste as you go; lower sugar means slightly less body and sweetness, but it still works.

End Notes

Rainbow Finger Jello is low effort, high applause.

It’s the dessert equivalent of a standing ovation in neat, wiggly stripes.

Whether you’re feeding a birthday squad, a bake sale, or your inner child, this recipe delivers cheerful bites that stack, slice, and vanish.

Make it once exactly as written, then customize the colors, flavors, and shapes like a pro. Clean layers, bold colors, and zero forks?

That’s a win in any kitchen. Enjoy the wobble.